Wash the outside of the melon and cut-off the rind.
Lay the peeled watermelon flat and cut it into bite-sized watermelon chunks or pretty triangles.
Wash your rocket (arugula) then either pat dry with a towel or spin dry using a salad spinner.
Remove the arils from your pomegranate and reserve two tablespoons to use as a garnish.
Wash your mint, shake and pat dry, then pick the leaves from the stems as well as a few sprigs for a garnish.
Whisk together olive oil and lime juice.
Place all the prepared ingredients in a large bowl, add the crumbled Persian feta, pistachios, and mint, season with salt and pepper, and drizzle with the vinaigrette.
Very gently toss the salad until well combined, taste and adjust seasonings according to your liking.
Arrange the salad on a salad platter and garnish with reserved mint sprigs, and pomegranate arils. Serve immediately.